Savage White is made up of three vineyard sites grown in a combination of sandstone and granite soils. Elevation of the sites ranges from 213 m to 677 m above sea level with a combination of trellised and bush vine plantings.

Grapes are given a fair amount of sun exposure through the season to ensure ripe fruit is processed. Overnight cooling is followed by wholebunch pressing and oxidative handling. The juice is transferred to a selection of 500L barrels (20%new) and concrete eggs where spontaneous fermentation and ageing takes place. Malolactic fermentation takes place in the Semillon, and occasionally the Sauvignon Blanc depending on the vintage. Wines are aged for 12 months in barrel and concrete followed by a further 2-3 months in stainless steel, and finally bottling.

A very classic Savage White showing blackcurrant leaf, pineapple, pear and grapefruit, backed by subtle wood spice. The wine is textural, in spite of the cooler vintage, due to 100% malolactic fermentation. The palate is tightly wound with characteristic salinity, texture and length. A wine that will continue to reward over the next 10 years.

ANALYSIS: ALC 13.5% | RS 1.9 g/l | TA 5.9 g/l | pH 3.37